
1 cup butter, softened
1 cup sifted powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry liquid
¼ teaspoon almond extract
2 ¼ cups all-purpose flour
A very generous ½ chopped maraschino cherries
Granulated sugar
48 milk chocolate kisses
Beat butter in a mixing bowl with an electric mixer on medium for 30 seconds. Add powdered sugar and salt; beat till combined. Beat in cherry liquid and almond extract till combined. Beat in flour until smooth; add cherries and mix in with a wooden spoon.
Shape dough into 48 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 325 for 14 minutes. Remove from oven; press an unwrapped candy kiss into each cookie. Transfer to wire racks; cool. Yield: about 4 dozen
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